Christmas is upon us, with Festive music in the air, chilly weather and delicious smells coming form the oven. If you’re anything like my friends, they don’t know how to bake simple holiday treats that are gluten-free, and that’s okay! This recipe is FOOLPROOF for even the novice baker, and absolutely delicious. In fact, you could serve them at your party, and absolutely no one will guess they’re gluten-free.
Yes. They’re that good. Plus, they’re stinking cute. My daughter loves that they look like “yummy snowballs.”
If you’re anything like me, you don’t need Christmas as an excuse to make these delicious cookies. I like to make these all year round! I can totally justify making these in summertime and eating a whole pan… right?
You’ll need a few ingredients that are only available at Jake’s Gluten Free Market (They ship across the country too!), so keep that in mind before making these.
Alrighty, Here we go:
2 Cups Better Batter Flour Blend (This is only at Jake’s & is CORN-FREE)
2 Cups Ground Pecans, Cashews, or Almonds – divided
¾ teaspoon salt
1 Cup Butter, or Spectrum Organic Shortening, softened
⅓ Cup Granulated Sugar
1½ teaspoons Vanilla Extract
1½ Cups Powdered Sugar, for rolling cookies after baking (Buy Corn-Free Powdered Sugar at Jake’s!)
Preheat your oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Mix the flour, 1 cup of the chopped pecans (or cashews or almonds), and the salt in a medium bowl, then set aside.
Place the remaining chopped nuts in a food processor and blend for about 10 to 15 seconds, or until it resembles cornmeal in texture. Stir the remaining processed nuts into the flour mixture and set aside.
Cream the butter and granulated sugar together on medium speed until light and fluffy – This takes about 2 minutes. Beat in the vanilla, scrape the sides of the bowl, then add the flour mixture and beat on low speed until the dough just begins to come together but still looks scrappy – This takes about 15 seconds. Scrape the sides of the bowl again and continue beating at low speed until the dough begins to stick together, about 10 more seconds.
Roll a heaping tablespoon of dough between the palms of your hands and place on the prepared baking sheets. The cookies will only spread a little bit, so you can place them fairly close together. Bake until the tops are pale golden and the bottoms are just beginning to brown, 17 to 19 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
Cool the cookies on the baking sheets for 2 minutes, then transfer them to a wire cooling rack and allow to cool to room temperature, about 30 minutes.
Place the powdered sugar in a large bowl and roll snowball cookies into the powdered sugar. Put the cookies in the refrigerator for 1 hour, and then repeat the process of rolling the cookies in more powdered sugar.